Delicious slow-cooked short rib ragu served with pasta

Slow-Cooked Short Rib Ragu

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INTRODUCTION

Slow-Cooked Short Rib Ragu is a comforting and hearty dish that brings warmth to any table. The tender beef short ribs cook low and slow, melting into a rich sauce that is full of flavor. This recipe combines simple ingredients to create a meal that is perfect for family dinners or gatherings with friends. You will love how the depth of taste comes from the long cooking time and the balance of tomatoes, wine, and fresh herbs.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this Slow-Cooked Short Rib Ragu recipe. First, the beef short ribs become incredibly tender after hours of slow cooking. When you take a bite, the meat just falls apart. The sauce is rich and savory, making it perfect for serving over pasta. The vegetables add flavor and texture, enhancing the ragu. Plus, the leftovers taste even better the next day!

This recipe is straightforward and doesn’t require fancy cooking skills. The preparation is simple, and while it cooks, your home will smell amazing. It is also highly adaptable; you can change it up by using different types of pasta or adding your favorite herbs. Lastly, it’s a dish that brings people together around the table, making it great for special occasions or cozy nights in.

HOW TO MAKE Slow-Cooked Short Rib Ragu

Making Slow-Cooked Short Rib Ragu involves several simple steps, which are detailed below. You’ll see how easy it is to create this wonderful dish that will impress everyone.

EQUIPMENT NEEDED

To make this recipe, you will need the following equipment:

  • Large Dutch oven or heavy pot
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Knife and cutting board
  • Forks for shredding meat
  • Large pot for cooking pasta

Ingredients You’ll Need

  • 1.1 kg bone-in beef short ribs
  • Salt, to taste
  • Black pepper, to taste
  • 90 ml extra-virgin olive oil, divided
  • 1 medium yellow onion, finely diced
  • 5 carrots, diced
  • 4 celery stalks, diced
  • 6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 0.5 teaspoon crushed red pepper flakes (optional)
  • 240 ml dry Cabernet Sauvignon
  • 800 g canned crushed tomatoes
  • 120 ml water
  • 120 ml beef broth
  • 1 bay leaf
  • 5 rosemary sprigs (3 finely chopped, 2 whole)
  • 450 g pappardelle or fettuccine
  • 30 g Pecorino Romano cheese
  • Fresh parsley, as needed
  • Burrata cheese (optional), for serving

STEP-BY-STEP INSTRUCTIONS

  1. Prepare the Ribs: Pat the short ribs thoroughly dry using paper towels. Season all sides generously with salt and black pepper.

  2. Sear the Ribs: Heat half the olive oil in a large Dutch oven over medium-high heat. Place the short ribs in the pot and sear each side until deep golden-brown, about 2–3 minutes per side. Transfer the seared short ribs to a plate and set aside.

  3. Cook the Vegetables: Reduce the heat to medium. If needed, add additional olive oil. Add diced onion, carrots, and celery to the pot. Sauté for 6–8 minutes until the vegetables are softened. Stir in the minced garlic and cook for 1 minute until fragrant.

  4. Add Flavor: Add the tomato paste and crushed red pepper flakes, stirring to combine. Cook for 2–3 minutes to deepen the flavors.

  5. Deglaze the Pot: Pour in the Cabernet Sauvignon; use a wooden spoon to deglaze and scrape up any browned bits from the bottom of the pot. Let the wine reduce for 3–4 minutes.

  6. Combine Ingredients: Stir in crushed tomatoes, water, beef broth, bay leaf, and both types of rosemary. Return the seared short ribs to the pot, nestling them into the sauce. Bring to a gentle simmer.

  7. Slow Cook: Preheat the oven to 165°C. Cover the pot and transfer it to the oven. Cook for 2.5 to 3 hours, until the beef is fall-apart tender. Alternatively, you can simmer gently on the stovetop or use a slow cooker on low for 7–8 hours.

  8. Shred the Beef: Remove the short ribs from the sauce. Discard the bones and shred the meat with two forks. Remove the bay leaf and herb stems.

  9. Thicken the Sauce: Return the shredded beef to the sauce and let it simmer uncovered over low heat, stirring occasionally, for 15–20 minutes to thicken.

  10. Cook the Pasta: Cook pappardelle in a large pot of salted boiling water until al dente. Drain pasta and combine it with the hot sauce or serve the ragu generously spooned over the pasta.

  11. Plate and Serve: Plate the pasta and finish with fresh parsley, grated Pecorino Romano cheese, and a dollop of burrata if desired. Serve immediately with crusty bread and enjoy.

Slow-Cooked Short Rib Ragu this Recipe

HOW TO SERVE Slow-Cooked Short Rib Ragu

Serving Slow-Cooked Short Rib Ragu is simple. Once you have cooked the pasta and combined it with the ragu, you can plate it up in nice bowls. Top with fresh parsley and grated cheese for added flavor. Slices of crusty bread go well with this dish, allowing everyone to scoop up the delicious sauce. You can also serve it with a side salad to balance the rich flavors.

If you have extra ragu, it stores well for another meal. This dish is perfect for a cozy family dinner or a gathering with friends, offering generous portions that can satisfy even the hungriest guests.

STORAGE & FREEZING : Slow-Cooked Short Rib Ragu

You can store Slow-Cooked Short Rib Ragu in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For longer storage, this ragu freezes well. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. When you are ready to eat it, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

SERVING SUGGESTIONS

Besides pappardelle or fettuccine, you can serve Slow-Cooked Short Rib Ragu with different types of pasta. Spaghetti, rigatoni, or even polenta are good options. You can also add a fresh side salad dressed lightly with olive oil and vinegar. A glass of Cabernet Sauvignon or dark beer pairs nicely with the rich flavors. For a special touch, serve with homemade garlic bread or creamy mashed potatoes.

VARIATIONS

This recipe is adaptable, and you can make a few changes to suit your taste. Here are some variations you might like:

  • Different Pasta: While pappardelle or fettuccine works beautifully, you can swap in any pasta you prefer.
  • Vegetable Additions: Add in mushrooms or bell peppers for extra flavor and nutrition.
  • Spiciness: Increase the crushed red pepper flakes if you like it hotter, or skip it altogether if you prefer a milder sauce.
  • Different Meats: Some cooks use beef chuck or even lamb shanks for a different twist on flavor.

FAQs

  1. Can I make this in a slow cooker?
    Yes! You can easily cook this in a slow cooker on low for 7–8 hours. Just follow the same steps for preparing the ingredients first.

  2. Can I use a different wine?
    If you do not have Cabernet Sauvignon, any dry red wine will work. Just pick one you enjoy drinking.

  3. How do I know when the short ribs are done?
    The short ribs are done when they are very tender and easily pull apart with a fork. You should look for meat that falls off the bone.

  4. Can I skip the bay leaf and herbs?
    While they add great flavor, you can skip them if you don’t have them on hand. The ragu will still taste good without them.

Slow-Cooked Short Rib Ragu

MAKE-AHEAD TIPS FOR Slow-Cooked Short Rib Ragu

You can get a head start on this recipe to save time later. The night before, prepare the short ribs, season them, and chop the vegetables. Store them in the fridge and cook them the next day. You can also make the entire ragu a day or two ahead of time and just reheat it when you are ready to serve it. The flavors will deepen, making it even better!

Slow-Cooked Short Rib Ragu

A comforting and hearty dish of tender beef short ribs cooked low and slow in a rich, savory sauce, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Ragu
  • 1.1 kg bone-in beef short ribs Brought to room temperature before cooking.
  • Salt to taste Salt Use for seasoning the ribs.
  • Black pepper to taste Black pepper Use for seasoning the ribs.
  • 90 ml extra-virgin olive oil, divided Divided into two parts for searing and vegetables.
  • 1 medium yellow onion, finely diced Adds flavor to the ragu.
  • 5 pieces carrots, diced Adds sweetness and texture.
  • 4 stalks celery, diced Adds depth of flavor.
  • 6 cloves garlic, minced Adds aromatic flavor.
  • 2 tablespoons tomato paste Enhances the rich flavors.
  • 0.5 teaspoon crushed red pepper flakes (optional) Adds a touch of heat, adjust to taste.
  • 240 ml dry Cabernet Sauvignon De-glazing and adding flavor.
  • 800 g canned crushed tomatoes Base of the sauce.
  • 120 ml water Adjust consistency of the sauce.
  • 120 ml beef broth Enhances the beef flavor.
  • 1 leaf bay leaf Adds aromatic flavor.
  • 5 sprigs rosemary (3 finely chopped, 2 whole) Fresh herbs for flavor.
  • 450 g pappardelle or fettuccine Pasta to serve with ragu.
  • 30 g Pecorino Romano cheese Grated, for serving.
  • Fresh parsley as needed Fresh parsley, for garnish Enhances presentation.
  • Burrata cheese optional Burrata cheese, for serving Adds creaminess, optional.

Method
 

Preparation
  1. Pat the short ribs thoroughly dry using paper towels. Season all sides generously with salt and black pepper.
Searing
  1. Heat half the olive oil in a large Dutch oven over medium-high heat. Place the short ribs and sear each side until deep golden-brown, about 2–3 minutes per side. Transfer to a plate and set aside.
Cooking Vegetables
  1. Reduce heat to medium. If needed, add the other half of olive oil. Add diced onion, carrots, and celery to the pot. Sauté for 6–8 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Adding Flavor
  1. Stir in tomato paste and crushed red pepper flakes, cooking for 2–3 minutes.
Deglazing the Pot
  1. Pour in Cabernet Sauvignon, deglazing the pot and scraping up browned bits. Let reduce for 3–4 minutes.
Combining Ingredients
  1. Stir in crushed tomatoes, water, beef broth, bay leaf, and both types of rosemary. Return seared short ribs to the pot and nestle into the sauce. Bring to a gentle simmer.
Slow Cooking
  1. Preheat oven to 165°C. Cover and transfer pot to the oven. Cook for 2.5 to 3 hours until beef is fall-apart tender.
Shredding the Beef
  1. Remove short ribs from sauce, discard bones, and shred meat with forks. Remove bay leaf and herb stems.
Thickening the Sauce
  1. Return shredded beef to sauce and simmer uncovered over low heat for 15–20 minutes to thicken.
Cooking Pasta
  1. Cook pappardelle in a large pot of salted boiling water until al dente. Drain and combine with the hot sauce or serve ragu spooned over pasta.
Plating and Serving
  1. Plate pasta and finish with fresh parsley, grated Pecorino Romano cheese, and a dollop of burrata if desired. Serve immediately with crusty bread.

Notes

Leftovers taste even better the next day! This dish can be made ahead and refrigerated or frozen for later consumption.

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